Directions:
- In a large stockpot (2 gallons), melt the butter over a medium heat.
- Add yellow onions, celery and carrots.
- Saute' until onions are translucent (about 5 minutes).
- Add water, chipotle puree, spices and chicken to sautee'd vegetables and bring to a boil.
- Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked).
- Skim off the fat and impurities that rise to the top.
- Remove the chicken from the soup.
- When it's cool enough to handle, remove the skin and bones from chicken and shred.
- Add shredded chicken back to soup.
- Add tomatoes, red onion and cilantro to the soup and cook for 5 - 10 minutes.
- PREPARE THE GARNISH:.
- Heat vegetable shortening in a medium sauce pan until hot, but not smoking.
- Cut tortillas in 1/4 strips and fry until crisp, it may be necessary to fry in batches.
- Drain on paper towels.
- Divide the tortilla strips and put in soup bowls.
- Ladle soup into bowls and garnish with grated cheese, diced tomatoes and cilantro.
- Squeeze a wedge of lime into each bowl and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.95 Kcal (4693 kJ) | ||
| Calories from fat | 878.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.6g | 150% | |
|---|---|---|---|
| Cholesterol | 453.53mg | 151% | |
| Sodium | 336mg | 14% | |
| Potassium | 565.16mg | 12% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 36.77g | 74% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 4.7mg | 157% | |
| Iron | 9.2mg | 51% | |
| Calcium | 360.5mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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